Saturday, March 23, 2013

Rhubarb Swirls

Here's another vintage Rhubarb recipe.
Maybe all Rhubarb recipes are vintage.

I need to create a new recipe that's current.
I may be the only one that likes Rhubarb.
I hope that others will try some Rhubarb recipes.

Rhubarb Swirls:

1 C plus 8 TBS Sugar, divided
1/2 C Cranberry Juice Cocktail
1/4 C Water
3 1/2 C Rhubarb , cut into 1/2" pieces
2 C Biscuit Mix
1/2 tsp Nutmeg
1 TBS Vegetable Oil
1/3 - 1/3 C Milk
3 TBS Butter, softened, divided

In a saucepan, combine:
1 C Sugar
Cranberry Juice Cocktail
Bring to a boil and boil for 1 minute
Set aside to cool

Butter an 8" square casserole dish greased with 1 TBS softened Butter

In a mixing bowl, combine:
Biscuit Mix
2 TBS Sugar

Add Oil and Milk to the Biscuit Mixture to create a dough.
Knead lightly on a floured surface.

Roll into a 9" square
Spread with remaining Butter
Cover with remaining Rhubarb and 4 TBS Sugar
Roll it into a Jelly Roll, seal the edges, cut into 9 slices

Place the slices over the Rhubarb. 3X3
Pour the Cranberry Syrup over the Rolls and sprinkle with 2 TBS Sugar

Bake in a 425 degree oven for  25 to 30 minutes.
Serve warm

Peace in the Kitchen!

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